Thursday, July 30, 2009

I just wanted to say THANK YOU to everyone who has stopped by my blog and for all of the wonderful comments! I really appreciate all of you!

Also, Welcome Foodie Blogroll Members!! For those of you bloggers not on the Foodie Blogroll, you should check it out! It's a great place to find other foodie blogs and they have contests & giveaways!

_________________________________________

It's my birthday week so check back next week for some delicious birthday food and dessert!!

Plus! Within the next week or two I will be launching my new layout, and to celebrate I will be doing my first giveaway!! To be eligible for the giveaway you must be a follower of my blog. More details to come!

Wednesday, July 22, 2009

I made these for a Hawaiian luau at work and I wanted them to be coconut flavored and have a flower on top that sort of resembled a Hawaiian flower. I was originally going to make frangipani flowers but I didn't have the right fondant cutters to do it so I just used what I had.

They tasted pretty good but I thought they were a little dry, my co-workers disagreed saying that they were "heavy" but not dry. I opted not to do coconut in the frosting because I wanted the frosting to look smooth.

Preheat the oven to 350 F. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.

Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.

Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat.

Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.

I think these were definitely the prettiest cupcakes that I have ever made but they were very time consuming.

Tuesday, July 21, 2009

Once upon a time there was a girl who loved macaroni and cheese....more than any other food in the world...

Macaroni and cheese has always, always, always been my favorite food. My earliest memory of macaroni and cheese is not actually eating it but writing about it. In kindergarten we all had to write a storybook and then the ladies in the library actually bound them into books for us. Well we had to write a section "About the Author" which included things we liked. And of course I wrote that I loved macaroni and cheese.

When my friends would come over for lunch on a half day of school, they always knew what they would be eating, and I think one of them even asked me once if we could have something besides macaroni and cheese. I am sure that idea was quickly shot down.

As I grew older, I think people thought I would outgrow my love for macaroni and cheese, but they were wrong. I only came to love it more. But recently, I realized that I had never made homemade macaroni and cheese myself. How could this be?? I had to correct the problem right away.

This is how it turned out...Stove-top Macaroni and Cheese (from Evil Shenanigans)Serves 4-6

8oz macaroni

1 tablespoon butter

6 oz evaporated milk

6 oz freshly grated cheddar cheese

1 egg, beaten

1 teaspoon dry mustard powder

1/4 teaspoon red pepper

Hot sauce, to taste

Salt and pepper

Boil the pasta according to package directions, but reduce the cooking time by one minute. Drain and pour back into the cooking pot.

Over medium-low heat, add the butter and stir until melted.

Mix the egg, milk, and spices and pour over the pasta. Stir until it begins to thicken, about three to five minutes.

Remove the pan from the heat then add the cheese in four installments, making sure the first is melted completely before adding the next.

Now I am a fan of all kinds of macaroni and cheese, but I think that perhaps I should stick to eating it and not cooking it. It just wasn't what I had hoped for: not creamy enough, not cheesy enough. I think it was operator error and not the recipe that ruined it, because Evil Shenanigans' mac and cheese looked delish! Soooo, I think I will wait awhile before I try another macaroni and cheese recipe and just stick to the good 'ol Kraft Deluxe that has never done me wrong.

Speaking of Kraft, stop by their website Share A Little Comfort. With one click you can help Kraft donate 10 boxes of macaroni and cheese to Feeding America!! You can click once per day, so stop by often! Also, if you love Kraft macaroni and cheese as much as I do, they have COUPONS you can print! Yay!

Well, if you've made it this far thanks for putting up with all of the macaroni talk.

And the girl and macaroni and cheese lived happily ever after...The End.

-amanda

P.S. The cutest cupcakes I have ever made (thus far) coming up tomorrow! :o)

Tuesday, July 14, 2009

So my friend invited my boyfriend and I over for a double date. Since they are cooking us dinner she asked if I would bring some cupcakes. She didn't get to try my 4th of July cupcakes that everyone loved, so I thought I would make those again.

And some minimal frosting cupcakes for my boyfriend. (If I give him a normal one he would wipe off most of the frosting...this may even be too much for him. We shall see..)

Next week I plan on making some Hawaiian inspired cupcakes (maybe even from scratch! lol) for a luau we are having at work, plus some yummy jello treats! So check back!